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I've only been keeping track of that since I switched to cooking everything "high & fast". That's the only reason I know 9lbs @ 300º take about 5.5 hours.

Yeah, I used to do low & slow and do 'em overnight was I was a little younger and drank more! Now I'm old and just want to get it done, therefore, the 300º and finish in an afternoon! Yup, no right or wrong, whatever works for you...

If you wrap and put it in a cooler for an hour or more, the internal temp will raise well over 200ºF while resting. Yup, I always pull/shred mine. Did 40 lbs over the weekend, pulled them at 195º, wrapped in foil for 1.5 hours. They fell apart easily. The higher temp you go, the mushier they...

1.) monitor the internal temp of the meat and pull off between 190º-195ºF. 2.) wrap with foil or butcher paper and rest for an hour or so. I cook em at 300ºF and a 9.3lb'er will take about 5.5 hours at that temp. Enjoy!

1.) ferment temp control by a mile 2.) closed transfer to keg vs bottling made a huge difference. 3.) water (RO + salts, monitoring pH)

I've got simplest down to a science. I do baby backs "high & fast". 325ºF (160ºC) indirect heat for about 3 hours. Beautiful every time!

40 lbs of pork shoulder for friend’s son’s graduation! Fun stuff!

Great info, thanks!

Yeah, I always use my stir plate. I have a 3L flask as well but figured a 1L starter in a 2L flask was plenty of space, guess not! It’s clear now it depends on the yeast. Is too much head space ever an issue (1L starter in a 3L flask) or doesn’t it make any difference? Cheers!

Another thought if you don’t have fermcap-S…….would a simple piece or string going underneath the flask and then up over the top of the foil work? In other words, the string would hold the foil on but let anything on the rise forced out on either side?

I’ve never used fermcap-S. Will do that next time.

Cool. Haven’t done any dry age myself. Looks great.

I made a 1L starter with Cosmic Punch yeast and a Propper starter. Put it in a 2L flask and thought that would be plenty of head space with loose foil on top. Overnight it blew the foil off with dried starter all over the place. Maybe it wasn't as bad as it looked as it still looks like I have...

Oklahoma onion smash burgers! Can't get enough of these....

Hazy IPAs Runner up: Stouts I have a 3 tap setup and always have a Hazy and a Stout on.

Yakima Valley for hops. Local homebrew shop for grains/yeast.

Interesting. So that makes sense, every competition is going to be different and each competition category is not necessarily a BJCP beer style, there could be and very likely will be categories that are combined. For instance, from the Standard American Beer Style (1A, 1B, 1C) combined with...

YES! I assume they were trying to make 8 equal categories of about 10 entries each? I know last year they had 7 categories but less entries than this year I think? So if a category doesn't have enough entries, they start combining sub-styles like Golden Ale, American Lagers, Cream Ale...

Hi, Can anyone tell me how brewing competitions group the different styles into categories? For instance, I entered a competition at a local brewery this past weekend. This contest allowed entries from 27 styles. There were about 40 entrants with about 80 entries (you could enter up to 3...

Mmmmm, tri-tip. Looks great.